Brandied Carrot and Raisin Pound Cake

This carrot cake calls for a little brandy and orange to heighten the sweet, delicate vegetable flavor of the carrots in the batter. To make your own self-rising flour, whisk 1 tablespoon baking powder and 1/2 teaspoon salt into 2 cups all-purpose flour.

10Servings

Ingredients

1/2 cup raisins

1/3 cup brandy

11/3 cups 1/2-inch diced carrots

1/4 cup frozen orange juice concentrate, thawed

2 cups self-rising flour

11/2 tsp. ground cinnamon

1/2 cup unsalted butter (1 stick), softened

2 Tbs. low-fat sour cream

4 large egg whites

Preparation

1. Position rack below center of oven, and preheat to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Line bottom of pan with parchment paper. 2. Combine raisins and brandy in deep bowl. Cover tightly, and microwave 1 minute. Uncover, stir once, and set aside. 3. Combine carrots and orange juice concentrate in food processor, and chop in 5-second intervals until reduced to rice-size bits. Whisk together flour and cinnamon in small bowl. 4. Cream 2 cups sugar and butter in large bowl with electric mixer until smooth and fluffy. Blend in one-third of flour, half of carrot mixture, and sour cream. Blend in another one-third flour, remaining half of carrot mixture, then remaining one-third of flour. Blend in brandy used to soak raisins, then fold in raisins. 5. Beat egg whites with electric mixer until soft peaks form. Beat in remaining 2/3 cup sugar until stiff peaks form. Fold egg whites into batter in three additions. Spread batter in prepared pan, and bake 1 hour 20 minutes, or until toothpick inserted into center comes out clean. Let stand 5 minutes. Run knife around pan sides, and turn cake out onto rack. Peel off parchment paper, and turn cake right side up to cool completely.

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